If you’re aiming for a true carbonara, then you need to use dried pasta typical of the south of Italy, like spaghettoni. Carbonara needs a firm al dente pasta with a bite and as such fresh pasta is not used for carbonara, or any of the Roman pastas aside from cacio e pepe. The starch quality of the cooking water from the dried pasta will also improve emulsification of the sauce.
In general, dried and fresh pasta are not interchangeable. They are different and used differently, and are suitable to different dishes.
questi0neverythin9 t1_j18h571 wrote
Reply to comment by YonoPar in [Homemade] Pasta Alla Carbonara by YonoPar
If you’re aiming for a true carbonara, then you need to use dried pasta typical of the south of Italy, like spaghettoni. Carbonara needs a firm al dente pasta with a bite and as such fresh pasta is not used for carbonara, or any of the Roman pastas aside from cacio e pepe. The starch quality of the cooking water from the dried pasta will also improve emulsification of the sauce.
In general, dried and fresh pasta are not interchangeable. They are different and used differently, and are suitable to different dishes.